Comparing Palak Paneer across three restaurants — an honest verdict

I ate Palak Paneer at three different restaurants in the same week to compare. The results were illuminating. The use of tamarind varied significantly — only one got it right. The deeply layered profile should be consistent but interpretation differs widely.

Indian cuisine varies enormously by state, religion, and climate. The best version came from a family home kitchen on a weekend, which felt authentic. Kingfisher beer was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Palak Paneer is larger than you'd think.